How To...Smoke Brisket Like A Pro

Ah, brisket. The crown jewel of barbecue. That glorious hunk of beef that’s both intimidating and irresistible. Smoking a brisket is a rite of passage for any meat enthusiast, but fear not! By the time you’ve finished this guide, you’ll be armed with the knowledge to turn a humble slab of beef into the stuff of smoky dreams.

What is Brisket, and Why is Everyone Obsessed?

Brisket comes from the lower chest of the cow, a hardworking muscle that’s packed with connective tissue. It’s not the most glamorous cut—it’s tough, it’s gnarly, and without the right TLC, it’ll fight you harder than a toddler on a sugar high. But when it’s smoked low and slow, brisket transforms into a tender, flavour-packed marvel that’s worth every ounce of effort.

For the ultimate brisket experience, choose grass-fed beef sourced from trusted UK farms—like those at Thomas Joseph Butchery (TJB). Our briskets are hand-selected for their marbling and flavour, ensuring every bite is exceptional.

Choosing the Right Brisket

Before we even talk about smoke, let’s chat about the star of the show. In the UK, finding a top-notch brisket can be tricky. You want a cut with a good fat cap (that’s the layer of fat on top) and marbling throughout. Go for grass-fed beef if you can; it’ll reward you with richer flavour. And if you’re feeling fancy, try to nab a brisket from Native British Cattle—local and luscious.

TJB's briskets are a cut above the rest. Dry-aged for optimum tenderness, our grass-fed briskets are raised sustainably on regenerative farms, delivering not only incredible taste but also ethical peace of mind.

Gear Check: What You’ll Need

  • Smoker or BBQ: Offset smokers are the dream, but a trusty kettle barbecue will do just fine.

  • Fuel: Hardwood or lump charcoal for heat, and wood chunks (oak, hickory, or fruitwood) for flavour.

  • Meat Thermometer: Essential. Guesswork is for the amateurs.

  • Rub Ingredients: Salt, pepper, and whatever else tickles your fancy.

  • Patience: Because brisket waits for no one.

Prepping Your Brisket

  1. Trim the Fat: Too much fat can block smoke penetration, so trim it down to about a quarter-inch. Don’t go too wild—that fat cap is your friend during the cook.

  2. Season Generously: A classic Texas-style rub of coarse salt and black pepper will let the beef shine, but feel free to add garlic powder, paprika, or a pinch of cayenne for a kick.

  3. Rest and Absorb: Let the brisket sit at room temperature for 30 minutes to absorb the seasoning while you prep your smoker.

When using a TJB grass fed brisket, you’re already starting with the best—no excessive trimming or flavour enhancers needed!

Lighting the Fire

Smoking brisket is all about maintaining a steady, low temperature—aim for 225°F (107°C). If you’re using a kettle barbecue, set it up for indirect heat, with your coals on one side and a drip pan on the other. Add a few chunks of wood to your coals for that smoky magic.

Smoking Your Brisket

  1. Positioning is Key: Place your brisket fat-side up on the grill. This lets the melting fat baste the meat as it cooks.

  2. Monitor the Temp: Keep your smoker between 225°F and 250°F (107°C to 121°C). Use your meat thermometer to keep an eye on both the smoker and the brisket’s internal temperature.

  3. The Stall is Real: At around 160°F (71°C), your brisket’s internal temp will stop climbing. This is called the “stall,” and it’s caused by evaporative cooling. Resist the urge to crank up the heat. Instead, wrap your brisket in butcher paper or foil and soldier on.

Wrapping and Finishing

Wrapping your brisket helps it power through the stall and retain moisture. Once it’s wrapped, place it back in the smoker and continue cooking until the internal temperature hits 203°F (95°C). This is the sweet spot for tender, juicy brisket.

Resting: The Unsung Hero of Smoking

Once your brisket reaches perfection, resist the urge to dive in. Wrap it again with clean butchers paper or foil and let it rest for at least an hour. This allows the juices to redistribute, making every bite succulent and satisfying.

Slicing and Serving

When it’s time to slice, cut against the grain for maximum tenderness. Start with the flat (the leaner part), then move to the point (the fattier, more flavourful end). Serve it up with your favourite barbecue sauce, pickles, and maybe a potato salad on the side.

Want to take your brisket game to the next level? Check out TJB's selection of grass-fed, sustainably raised briskets —the foundation of every unforgettable barbecue. Shop now.

Troubleshooting Your Brisket

  • Too Dry: Likely overcooked or under-wrapped. Next time, keep a closer eye on the internal temp and wrap earlier.

  • Tough Texture: It’s either undercooked or wasn’t rested long enough. Remember, patience is key.

  • Not Smoky Enough: Make sure you’re using quality wood chunks and maintaining steady smoke throughout the cook.

A Few Final Tips

  • Practice Makes Perfect: Smoking brisket is an art, not a science. Each cook will teach you something new.

  • Experiment with Flavours: From spicy rubs to marinades, don’t be afraid to put your own spin on things.

  • Enjoy the Process: Smoking brisket isn’t just about the end result—it’s about the journey. Sip a pint, chat with friends, and embrace the smoky adventure.

Why Smoke Brisket? The Verdict

Smoking a brisket isn’t just cooking; it’s a culinary love letter to one of the most revered cuts of beef. When done right, it’s a smoky, tender masterpiece that brings people together and elevates any occasion.

Ready to try your hand at brisket? Start with the best. Order your premium grass-fed brisket from TJB today and taste the difference quality makes. Shop here. Cheers to brisket—the beefy gift that keeps on giving.